I know what you’re thinking- poached eggs? We’re not 80 years old. Don’t only grandpas eat that with wheat toast and tea?
Ok, maybe you’re not thinking that, unless like me, you didn’t grow up eating poached eggs. I’d never had a poached egg until I tried these sandwiches a couple of years ago. This recipe, from Cooking Light, poaches eggs in ramekins placed in a pan of boiling water. No fancy schmancy egg poachers needed!
The sandwich is a toasted English muffin, topped with pesto, a poached egg, and prosciutto (we use ham since I don’t normally have prosciutto on hand). The whole meal takes about 15 minutes to make and is a nice change from the norm!!
adapted from Cooking Light
Yield: 6 servings (serving size: 1 sandwich)
6 pasteurized large eggs
6 teaspoons commercial pesto (I make my own)
4 whole wheat English muffins, lightly toasted
1 ounce very thin slices prosciutto
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 6 (8-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 6 minutes or until yolk is just set or until desired degree of doneness. Remove custard cups from water.
Spread 1 teaspoon pesto mixture on cut side of each of 6 English muffin halves. Divide prosciutto evenly among 6 English muffin halves.
Run a small rubber spatula around outside edge of each custard cup; slide 1 egg onto each muffin half. Drizzle each egg with 1 teaspoon remaining pesto mixture. Top with remaining muffin halves, cut side down. Serve immediately.